Chocolate Ramekin Cakes
These little ramekin cakes check all the boxes. They are moist, easy, fast and they look fancy with minimal effort.
This recipe makes four cakes when made in 8 ounce ramekins and six cakes when made in 4 ounce ramekins. I used one box of Chocolate Cacao Nib Donut Mix for these cakes.
Though I baked these in a traditional oven, these cakes could easily be made in a toaster oven with a bake setting and temperature dial.
Bake time: 21 minutes (when baked at 5400 ft)
What you'll need:
- One box of donut mix
- Four 8 ounce ramekins or six 4 ounce ramekins
- A baking sheet (AKA a cookie sheet)
- Oil, water, and your favorite butter, per the instructions in the mix box
- Spray oil or oil
1. Pre-heat the oven to 350 degrees.
2. While the oven preheats, make the icing per the direction card in the box. Cover the icing and set aside.*
3. Grease or spray the inside of the ramekins very thoroughly. Set aside.
4. Make the donut mix batter per the direction card in the box.
5. Using a spoon, scoop a spoonful of the batter into each ramekin, repeating until the batter is divided evenly. Give each ramekin a little shimmy to level it.
6. Place the filled ramekins on the cookie sheet and put into the oven.
7. Set the timer for 20 minutes. At 20 minutes, test the cakes with a wooden toothpick* for crumbs. If the toothpick does not come out clean, set the timer for another minute or so and test again with a new toothpick. I baked these cakes for 21 minutes here in Denver (5400 ft).
8. Once the cakes are done, remove from oven and baking sheet and let the ramekins cool on a cooling rack. It's important that you let the cakes cool entirely before you remove them. Once cool, carefully run a butter knife around the inside rim of the ramekin to make it easier to remove the cake. Invert the ramekin and right side the cakes on the cooling rack to frost them.
A good old fashioned drizzling works well on these cakes as you don't need to worry about crumbs getting caught in the icing. Plus, they just look lovely. You can use some of the extra icing to drizzle the platter or plates before placing the cakes down.
Alternatively, you can leave the cakes in the ramekin, frost the entire top of the cake, and serve them like that.
9. These cake are best kept refrigerated (in an airtight container) if not serving right away. Remove 20 minutes before serving.
*You may need to add a little water to the icing if it has sat for a while. Start with a 1/2 a teaspoon and stir. Add in 1/2 teaspoon increments until you reach your desired consistency.
**I like Diamond Flat Toothpicks for this. They are cheap and relatively unfinished. Just throw them in the compost when you're done!
***You might find it easier to bake the cakes ahead of time (a day or so) and assemble them day of. Simply refrigerate or freeze the unfrosted cakes in an airtight container after they have cooled completely.